Savor Spring at True Food Kitchen

 

Spring is a time of renewal – blooming flowers, longer days and a bounty of fresh produce. Taste your way through the season’s flavors with True Food Kitchen’s seasonal menu. Spend the afternoon enjoying Pasadena’s beautiful weather on the patio with your loved ones (and dogs).

 

“Pasadena has welcomed us with open arms,” said Nico Solomon, General Manager. “We love being part of the community.”

 

 

True Food Kitchen’s seasonal menu focuses on bright, fresh flavors with an emphasis on Asian flavors like ponzu and yuzu. Executive Chef Philipp O. Norsetter, describes the menu as a “true representation” of True Food Kitchen’s world influences and adds that there are more vegan options.

 

“I love it all,” said Solomon. “I’ve been with the company for a while and I [still] get excited when there’s new food.”

 

 

Look forward to a poke bowl, in the style of their popular Ancient Grain Bowl, a new pizza, additional entrees and new drinks. Sip on a springtime Blueberry Royale made with organic Prairie vodka, St. Germaine, prosecco, blueberries and mint or, if you’ve had one too many, order a Hangover Rx made with pineapple juice, orange juice and coconut water.

 

Start the meal by sharing a Torched Avocado salad with torched avocados, thin Persian cucumber noodles, chewy shiitake and oyster mushrooms, slivers of watermelon radish, crisp snap peas and a bright turmeric ponzu dressing. The bright salad comes garnished with black sesame seeds, scallions and cilantro.

 

 

“It’s a great palate-cleanser,” said Chef Norsetter. “We torched the avocado instead of grilling it to give a smoky taste while keeping the inside nice and fresh.”

 

The bright salad pairs well with the fruit-forward Crossings Sauvignon Blanc from New Zealand. This grapefruit-scented wine is also a perfect match for the hummus appetizer. True Food Kitchen’s wine selection includes a variety of regional and imported wines like the custom-blended Tangent Pinot Grigio from Edna Valley California and the tart Panther Creek “Fox Block 11” Pinot Noir.

 

 

True Food Kitchen’s Seasonal Ingredient Salad shines with a satisfying combination of charred cauliflower, grilled broccolini, romaine hearts, asparagus, chickpeas, pistachios, dark raisins and a topping of aged manchego cheese. The Sicilian vinaigrette is truly the star of this salad, this herbaceous dressing features green olives and a special blend of herbs including, oregano. Enjoy it with the sippable Tangent Pinot Grigio.

 

 

Although True Food Kitchen’s spring menu features more vegan options, there’s still a satisfying option for meat-eaters. The Moroccan-inspired Pan Roasted Chicken is delightful dish featuring boneless chicken, roasted purple potatoes and blanched broccolini in a spiced chermoula sauce with a hint of Greek yogurt. Pan-searing gives the chicken a crisp skin and, since there are no bones, you can dig right in. Sip the Panther Creek “Fox Block 11” Pinot Noir to accentuate the spices and roasted flavors in the chicken.

 

 

You can never go wrong with pizza and True Food Kitchen’s spring update is no exception. This vegan pizza comes topped with a garlic puree, housemade vegan almond ricotta with black truffle oil, crunchy snap peas and savory smoked onions. Sip some Lincourt Chardonnay from California’s Santa Rita Hills and call it a match. This buttery wine brings out the notes of black truffle in the pizza and adds a dimension of flavor to the smoked onions.

 

 

End your meal on a sweet note with True Food Kitchen’s new Coconut & Chia Seed Flan. This vegan dessert features a smooth chia seed base and comes topped with a silky layer of coconut oil caramel and a garnish of fresh berries. This vegan version of creme brulee is also gluten-free and will leave you as satisfied as any cream-laden dessert.

 

 

True Food Kitchen’s spring menu will debut on April 5. True Food Kitchen is located at 168 West Colorado Boulevard. Call (480) 905-6920 or visit http://www.truefoodkitchen.com/locations/pasadena/.